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–+ servings
Zucchini Muffins

Deliciously Moist Zucchini Muffins for Your Next Snack Attack

These moist and fluffy zucchini muffins are a delightful and healthier snack option that everyone loves.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 ½ cups grated zucchini do not squeeze out the liquid
  • 2 cups all-purpose flour measure by spooning and leveling
  • 1 teaspoon cinnamon adds warmth and fragrance
  • 1 teaspoon baking powder provides lift
  • ½ teaspoon baking soda boost in fluffiness
  • ½ teaspoon salt balances sweetness
  • 1 cup granulated sugar can be swapped with brown sugar
  • ½ cup vegetable oil substitute with coconut or olive oil
  • 2 eggs room temperature
  • 1 teaspoon vanilla extract adds depth and sweetness

Equipment

  • Muffin Pan
  • Mixing Bowls
  • whisk

Method
 

Step-by-Step Instructions for Zucchini Muffins
  1. Preheat your oven to 425°F (220°C) and prepare a muffin pan.
  2. In a medium bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt.
  3. In a large bowl, combine sugar, oil, eggs, and vanilla, then fold in grated zucchini.
  4. Gradually mix dry ingredients into the wet mixture until just combined.
  5. Fill muffin cups almost to the top with the batter.
  6. Bake in the preheated oven for 5 minutes, then lower to 350°F (175°C) for another 15-17 minutes.
  7. Cool the muffins in the pan for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 8gVitamin A: 200IUVitamin C: 3mgCalcium: 15mgIron: 0.5mg

Notes

Customize muffins with chocolate chips or nuts. Store in an airtight container, refrigerate for up to a week or freeze for three months.

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